2,212 reputation
619
bio website hartnup.net/wordpress
location Leamington Spa, United Kingdom
age 40
visits member for 3 years, 3 months
seen Apr 14 at 9:20

I'm a B2B Messaging developer. This involves Java, C,network protocols, databases and (for my sins) WebMethods.

This is a useful kind of profile for Stack Overflow. Less so for Seasoned Advice...


Jan
28
comment What is the advantage of a roux over a raw flour slurry, in sauce?
@rumtscho fair point. In practice I'm generally going to dump a big pile of grated cheese into it, which contains plenty of fat.
Jan
28
comment What is the advantage of a roux over a raw flour slurry, in sauce?
Great answer. Now that I know it's called the slurry method, I've incorporated it into the title.
Dec
5
comment When should I press garlic and when should I chop it?
Slight niggle on flavour. If you chop garlic, you will cut through cells, releasing more flavour. If you crush, you will leave more cells intact, resulting in a milder flavour.
Jul
24
comment What kind of homemade sandwich bread or wrap lasts longest?
I checked two UK supermarket loaves. A big brand white sliced contained "Antioxidant: Vitamin C". A multigrain sliced bread contained "Preservative: Calcium Propionate", which is a mould inhibitor. Both will contain a lot of salt, which will act as a preservative. For the OP's purposes, I'm thinking less about the healthiness of the additives, than of their availability for home cooking.
Jul
23
comment Vegetarian Fish
Are you suggesting that chick-peas taste of fish?
Jul
23
comment Bacon Buns: How to make them softer
Are an experienced bread maker, having problems specifically with this recipe? Or are you a newcomer to breadmaking. Asking because it affects what answers are appropriate.
Jul
9
comment What is the liquid ingredient in a korma?
Oil is a liquid. And (in real peanut butter) it's peanut oil from the nuts themselves. It's true that in the US a lot of peanut butter has the peanut oil swapped out for palm oil.
Jul
9
comment How do I make meringue using a whipped cream charger?
It's not just that it takes more air. It's that the beating process denatures the egg proteins, creating the structure necessary to hold in all that air.
Jul
9
comment What's the proper way to dispose of used fats & oils?
Anything that used to be alive is compostable. Different things take different lengths of time to compost, that's all -- and some things attract vermin.
Jul
9
comment What's the proper way to dispose of used fats & oils?
General composting advice is not to use cooked food or meat, since it attracts vermin. I would probably put used vegetable oil in my compost, but I would avoid lard or meat fat.
Jul
3
comment Will store bought chicken eggs hatch?
As recently as the 1980s, you would very occasionally find an egg containing a foetus in a shop-bought box. Producers check by holding the egg to a bright light. Nowadays that process is automated.
Jul
3
comment What might cause a tangy flavor in hummus?
Wouldn't it be more reliable to ask at the restaurant? I'd love to hear their answer.
Jul
2
comment Teabags: for how long should I let them sit in the hot water?
Until it's the strength you like. There is no better answer. Surely nobody drinks tea for a caffeine buzz?
Jul
1
comment How do you know when a baked potato is done?
I'm not sure about this because (a) cooked = temperature plus time, and this hasn't measured time, and (b) the necessary temperature (and time) will depend on the variety of potato. Whereas testing the actual desired properties of the potato (softness) is direct.
Jul
1
comment Stopping water from bubbling over when cooking rice
@Aaronut B. Cereus infection is more to do with leaving cooked rice at room temperature for hours.
Jul
1
comment Stopping water from bubbling over when cooking rice
No, it's heat that's cooking it - and contact with water that's hydrating it. Unless you use a pressure cooker, it won't get hotter than 100°C. Bubbling is just a waste of heat.
Jul
1
comment Stopping water from bubbling over when cooking rice
Rice retailed in the developed world is not "dried-on-the-side-of-the-highway dirty". It would be illegal to sell it in such a state.
Jun
6
comment Preparing / pre-cooking hash browns / home fries
Yours is just about par-frying. I broadened it (for @SAJ14SAJ ) to encompass any kind of pre-preparation.
Jun
6
comment Preparing / pre-cooking hash browns / home fries
Very thorough. Thanks.
Jun
6
comment Make espresso in office kitchen- just have a kettle and microwave?
Some misconceptions in the comments. Espresso machines do not push steam through the grounds. They push nearly-boiling water through the grounds at high pressure. Steam is usually, but not always, used to generate the pressure. I agree that an aeropress won't generate the same pressure, but it may be an adequate compromise.